Silver Beet Pasta

Ingredients (for 3 people)
1. Pasta: 180 g
2. Silverbeet: 1 small bunch silverbeet, stems discarded, roughly chopped 
2. extra virgin olive oil: 1 tablespoon
3. onion: half, finely chopped
4. garlic: 2 cloves, crushed
5. button mushrooms: 80g 

Cheese Sauce

1. butter: 25g

2. plain flour: 25g

3. milk: 500ml

4. pecorino: 50g, finely grated

Method 

1. Cook the pasta according to packet instructions (- 1 min), then drain and cool under cold running water. 

2. Cook silverbeet for 2 mins., then drain and squeeze out excess water.  Then chop. 

3. Heat the oil in a buffet over medium heat, add onion and garlic.  Stirring occasionally for 5 minutes or until soft.  Add mushrooms, cook for 4 minutes or until tender, then add in drained silverbeet.  Stir well and put on a plate. 

4. For the cheese sauce, melt butter over medium-low heat on the same buffet. Add flour and stir for 1-2 minutes until a paste forms.  Gradually whisk in cold milk. Cook until boil up and the sauce thickens.  Stir in half the pecorino, then cook for a further minute, stirring constantly, until melted and combined. Season with salt. 

5. Add the mixed onion, mushroom, silverbeet and pasta in the buffet. Gently stir to combine.  Remove from heat.  Scatter with remaining cheese and bake for 10 mins until golden. 

6. Serve hot!